Vegetarian Chili | MyPlate

Ingredients

• 2 tablespoons vegetable oil (or cooking oil of choice)
• 2 large onions, cut into 1/4-inch pieces
• 1 medium green bell pepper, cut into 1/4-inch pieces
• 3 garlic cloves, chopped
• 2 jalapeno chilis, diced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 cup cilantro, chopped, divided
• salt and pepper (to taste, optional)
• 2 cans (14.5 ounces each) low-sodium whole tomatoes, cut into 1/4-inch pieces (or 8 medium fresh tomatoes)
• 2 medium zucchini, cut into 1/4-inch pieces
• 2 medium summer squash, cut in to 1/4-inch pieces
• 1 can (15.5 ounces) low-sodium kidney beans, rinsed